Name: Cardamom and raspberry Swedish buns
Total time: 3 h 30 min
Yield: Makes 16
Cuisine: Swedish
Ingredients: 250ml milk; 2 × 7g sachets yeast; 1 tsp of ground seeds (use ready-ground or break open the pods and crush the seeds) cardamom; 2 eggs; 750g strong bread flour; 75g softened butter; 75g soft brown sugar; 100g softened butter; 1 tsp of ground seeds cardamom; 75g soft brown sugar; 150g (leave them frozen) frozen raspberries; 1 beaten egg; for sprinkling pearled or demerara sugar

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Cardamom and raspberry Swedish buns

Cardamom and raspberry Swedish buns

Published: December 19, 2014 at 2:33 PM

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Makes 16

A little effort

Total time: 3 hrs and 30 mins

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Delicious filled buns inspired by classic Scandinavian baking. Made with a brioche-style dough and filled with raspberries, the family will love them.

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Ingredients

Nutrition

250ml milk
2 × 7g sachets yeast
1 tsp of ground seeds (use ready-ground or break open the pods and crush the seeds) cardamom
2 eggs
750g strong bread flour
75g softened butter
75g soft brown sugar

filling

100g softened butter
1 tsp of ground seeds cardamom
75g soft brown sugar
150g (leave them frozen) frozen raspberries
1 beaten egg
for sprinkling pearled or demerara sugar

Nutrition: per serving

kcal308
fat11.1g
carbs43.2g
fibre1.5g
protein7.4g
salt0.2g

Method

step 1

Bring the milk to just shy of the boil and cool it to warm, then stir in the yeast, the cardamom seeds and the eggs. Put the flour in a stand mixer or large bowl and stir the liquid mixture in, then add the butter and sugar. Knead with a dough hook or by hand until the dough is soft and springy and a finger indent will pop out easily. Cover and leave until doubled in size.
step 2

Roll and press the dough out on a floured surface to about 1cm thick. To make the filling, mix 75g butter and the cardamom seeds with the sugar and spread it over the dough. Sprinkle on the raspberries, squishing them into smaller pieces as you do so. Roll the dough up along the long side, pinching the seam together. Slice into 16 pieces. Put the pieces into paper bun or muffin cases or arrange on a baking sheet lined with baking parchment, spacing them apart. Cover with plastic wrap and leave for 30 minutes.
step 3

Heat the oven to 220C/fan 200C/gas 7. Brush the buns with egg and sprinkle on some sugar. Bake for 10 minutes or until the buns are browned and golden. Brush over the remaining butter and sprinkle on more sugar.

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